Recipe by Izzy Knight
Very easy summer salad. My mother loves this recipe so much that she started growing her own snap peas. The spices in this recipe is quite flexible: fennel seeds and mustard seeds are also good additions. I also experimented with curry powder and it was very appetizing as well!
Top Review by Chef WebPro
I made this exactly as directed and have a couple of suggestions; once the rice had absorbed all the liquid it was quite mushy, I will reduce the water by at least 1/2 cup the next time I make this, the seasoning was a little bland for my taste so I upped the dry spices to almost double what was called for. Thanks for posting this I never would have thought of these combinations on my own.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon coriander
- 1 teaspoon minced fresh ginger
- 2 cups jasmine rice, uncooked
- 5 cups water
- salt & freshly ground black pepper
- 1⁄2 lb snow peas, blanched and shocked (blanching should take less than 8 min. salt the water)
- 1 large carrot, julienned
- 1⁄4 cup coarsely chopped parsley
Directions See How It's Made
- Heat the oil in a large saucepan until almost smoking.
- Add the onions and cook until soft.
- Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute.
- Add the rice and coat with the oil and spices.
- Add the water, bring to a boil and season with salt and pepper to taste.
- Reduce the heat, cover the pot and cook for 15 to 18 minutes.
- Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley.
- Serve at room temperature.